Investigation of Antimicrobial Activity and Stability of Ethanol Extracts of Licorice Root (Glycyrrhiza glabra)
2006; Korean Society of Food Science and Technology; Volume: 38; Issue: 2 Linguagem: Inglês
ISSN
2383-9635
AutoresSujeong Kim, Jae‐Yoon Shin, Yoon-Moon Park, Koo-Min Chung, Jong‐Hwa Lee, Dae-Hyuk Kweon,
Tópico(s)Agriculture, Soil, Plant Science
ResumoThis study was carried out to optimize the conditions for the extraction of antioxidative materials from licorice root, Glycyrrhiz glabra. Chipped licorice roots were extracted with several solvents and their antioxidative activities were tested to determine the optimal extraction solvent. Among the solvents tested, 95% ethanol gave the highest free radical scavenging activity, and was therefore chosen as the optimal extracting solvent. The optimum extraction temperature and time were and 12 hr, respectively. Next, the free radical scavenging activity of the ethanol extract was compared with that of other known antioxidants such as , butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). Ethanol extract of licorice root had greater antioxidative activity than and a similar level to that of the two synthetic antioxidants (BHA and BHT). Moreover, the antioxidative activity of the ethanol extract was inhibited neither by heat treatment at for 30 min nor by treatment at extreme pH. These findings suggest that ethanol extract of G. glabra may be useful as a natural antioxidant.
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